6. DAFTAR PUSTAKA Agustini, Tri Winarni, Y.S. Darmanto, dan Danar Puspita Kurnia Putri. (2008). Evaluation on Utilization of Small Marine Fish to Produce Surimi Using Different Cryoprotective Agents to Increase the Quality of Surimi. Journal of Coastal Development. Volume 11, Number 3, 131-140. Ali, Akhyar, dan Dewi Fortuna Ayu. (2009). Substitusi Tepung Terigu dengan Tepung Pati Ubi Jalar (Ipomoea batatas L.) pada Pembuatan Mi Kering. SAGU. Vol. 8, No. 1:1-4. Alleoni, Ana Cláudia Carraro. (2006). Review of Albumen Protein and Functional Properties of Gelation and Foaming. Sci. Agric. (Piracicaba, Braz.), v.63, n.3, p.291-298. Anggit, Pudyastuti, Y.S. Darmanto, dan Fronthea Swastawati. (2011). Analisis Mutu Satsuma Age Ikan Kurisi (Nemipterus Sp) dengan Penggunaan Jenis Tepung yang Berbeda. Jurnal Saintek Perikanan. Vol. 6, No. 2, 13-22. Anwar, Chairil, Ching-Yu Tsao, dan Hsin-I Hsiao. (2013). Effect of Cryoprotectants on the Quality of Surimi During Storage at -20oC. Annals. Food Science and Technology. Vol. 14, Issue 2. Arfat, Yasir Ali, dan Soottawat Benjakul. (2012). Gelling Characteristics of Surimi from Yellow Stripe Trevally (Selaroides leptolepis). International Aquatic Research 4:5. Springer Ltd. Association of Official Analytical Chemyst [AOAC]. (1995). Official Method of Analysis of the Association of Official Analytical of Chemist. Arlington: The Associatin of Official Analytical Chemyst, Inc. Badan Standarisasi Nasional (BSN). (2013). SNI 2694:2013 tentang Surimi. Jakarta. Banerjee, Soumya, dan Suvendu Bhattacharya. (2012). Food Gels: Gelling Process and New Applications. Critical Reviews in Food Science and Nutrition. 52:334–346. Benjakul, Soottawat, Chakkawat Chantarasuwan, dan Wonnop Visessanguan. (2003). Effect of Medium Temperature Setting on Gelling Characteristics of Surimi from Some Tropical Fish. Elsevier, Food Chemistry. 82, 567–574.
56
57
BeMiller, James, dan Roy Whistler. (2009). Starch: Chemistry and Technology. Third Edition. Academic Press: Elsevier. USA. Bhattacharya, Tanima, Bhowal J., Ghosh M., dan Bhattacharyya D.K. (2012). Studies on Preparation of Functional Lipid and Micronutrient Enriched Bhola Bhetki Fish (Nibea Soldado) Spread. Open Access Scientific Reports. Vol. 1, Issue 6. Demiate, Ivo Mottin, dan Valesca Kotovicz. (2011). Cassava Starch in the Brazilian Food Industry. Ciênc. Tecnol. Aliment., Campinas, 31(2): 388397. Elgadir, M. Abd, Md. Jahurul Haque A., Sahena Ferdosh, Amid Mehrnoush, Alias A. Karim, Takahiro Noda, dan Md. Zaidul Islam S. (2012). Mixed Biopolymer Systems Based on Starch. Molecules, 17, 584-597. Faridah, Didah Nur, Dedi Fardiaz, Nuri Andarwulan, dan Titi Candra Sunarti. (2014). Karakteristik Sifat Fisikokimia Pati Garut (Maranta arundinaceae). AGRITECH. Vol. 34, No. 1. Fischer, W. & P.J.P. Whitehead. (1974). FAO Species Identification Sheets for Fishery Purposes: Eastern Indian Ocean Fishing Area 57 and Western Central Pacific Fishing Area 71. Volume I. Food and Agriculture Organization of the United Nations. Roma. Food and Agriculture Organization (FAO). (2010). Agribusiness Handbook: Poultry Meat and Eggs. Rome. Harmayani, Eni, Ika Dyah Kumalasari, dan Y. Marsono. (2011). Effect of Arrowroot (Maranta arundinacea L.) Diet on the Selected Bacterial Population and Chemical Properties of Caecal Digesta of Sprague Dawley Rats. International Research Journal of Microbiology (IRJM). Vol. 2(8) pp. 278-284. Hui, Y. H. (ed.). (2006). Handbook of Food Science, Technology, and Engineering, Volume I. CRC Press. USA. Imanningsih, Nelis. (2012). Profil Gelatinisasi Beberapa Formulasi TepungTepungan untuk Pendugaan Sifat Pemasakan. Penel Gizi Makan. 35(1), 1322. Imeson, Alan. (2010). Food Stabilisers, Thickeners and Gelling Agents. Blackwell Publishing Ltd. United Kingdom.
58
Jafarpour, Ali, Habib-Allah Hajiduon, dan Masoud Rez Aie. (2012). A Comparative Study on Effect of Egg White, Soy Protein Isolate and Potato Starch on Functional Properties of Common Carp (Cyprinus carpio) Surimi Gel. J Food Process Technol. 3:11. Kaewudom, Pimchanok, Soottawat Benjakul, dan Kongkarn Kijroongrojana. (2012). Effect of Bovine and Fish Gelatin in Combination with Microbial Transglutaminase on Gel Properties of Threadfin Bream Surimi. Springer Open Journal, International Aquatic Research. 4:12. Lertwittayanon, Kosol, Soottawat Benjakul, Sajid Maqsood, dan Angel B. Encarnacion. (2013). Effect of Different Salts on Dewatering and Properties of Yellowtail Barracuda Surimi. International Aquatic Research. 5:10. Li, Shujing, Yingquan Zhang, Yimin Wei, Wei Zhang, dan Bo Zhang. (2014). Thermal, Pasting and Gel Textural Properties of Commercial Starches from Different Botanical Sources. J Bioproces Biotechniq. 4:4. Linden, Guy, dan Denis Lorient. (1999). New Ingredients in Food Processing. CRC Press. New York. Liu, Haimei, Yana Nie, dan Hongxia Chen. (2014). Effect of Different Starches on Colors and Textural Properties of Surimi-Starch Gels. International Journal of Food Properties. 17:1439–1448. Liur, I. J., A. F. Musfiroh, M. Mailoa, R. Bremeer, V. P. Bintoro, dan Kusrahayu. (2013). Potensi Penerapan Tepung Ubi Jalar dalam Pembuatan Bakso Sapi. Jurnal Aplikasi Teknologi Pangan. Vol. 2 No. 1. Madineni, Madhava Naidu, Sheema Faiza, Ragu Sai Surekha, Ramasamy Ravi, dan Manisha Guha. (2012). Morphological, Structural, and Functional Properties of Maranta (Maranta arundinacea L) Starch. Food Sci. Biotechnol. 21(3): 747-752. Muthia, D., N. Huda, N. Ismail, dan A. M. Easa. (2012). The Effects of Egg White Powder Addition with Tapioca and Sago Flours on Physicochemical and Sensory Properties of Duck Sausage. International Food Research Journal. 19(4): 1415-1421. Nabubuya, Agnes, Agnes Namutebi, Yusuf Byaruhanga, Judith Narvhus, dan Trude Wicklund. (2012). Potential Use of Selected Sweetpotato (Ipomea batatas Lam) Varieties as Defined by Chemical and Flour Pasting Characteristics. Food and Nutrition Sciences, 3, 889-896.
59
Nielsen, Suzzane S. (2010). Food Analysis Laboratory Manual. 2nd Ed. Springer. New York. Nopianti, Rodiana, Nurul Huda, dan Noryati Ismail. (2010). Loss of functional properties of proteins during frozen storage and improvement of gelforming properties of surimi. As. J. Food Ag-Ind. 3(06), 535-547. Nopianti, Rodiana, Nurul Huda, Noryati Ismail, A. M. Easa. (2012). Effect of Different Types of Low Sweetness Sugar on Physicochemical Properties of Threadfin Bream Surimi (Nemipterus spp.) during Frozen Storage. International Food Research Journal 19 (3): 1011-1021. Oladebeye, A.O., A.A. Oshodi dan A.A. Oladebeye. (2009). Physicochemical Properties of Starches of Sweet Potato (Ipomea batata) and Red Cocoyam (Colocasia esculenta) Cormels. Pakistan Journal of Nutrition, 8 (4): 313315. Panpipat, Worawan, Manat Chaijan, dan Soottawat Benjakul. (2010). Gel Properties of Croaker–Mackerel Surimi Blend. Elsevier, Food Chemistry. 122, 1122–1128. Park, Jae W., Tein M. Lin, dan Jirawat Yongsawatdigul. (1997). New Developments in Manufacturing of Surimi and Surimi Seafood. Food Reviews International, 13(4), 577-610. Purwandari, Lutfiani Yusup, Y.S. Darmanto, Ima Wijayanti. (2014). Pengaruh Penambahan Egg White Powder terhadap Kualitas Gel Surimi pada Beberapa Jenis Ikan Laut. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan. Vol. 3, No. 2, Hl. 106-113. Ramadhan, Wahyu, Joko Santoso, dan Wini Trilaksani. (2014). Pengaruh Defatting, Frekuensi Pencucian dan Jenis Dryoprotectant terhapad Mutu Tepung Surimi Ikan Lele Kering Beku. J. Teknol. dan Industri Pangan. Vol. 25, No. 1. Rostini, Iis. (2013). Pemanfaatan Daging Limbah Filet Ikan Kakap Merah sebagai Bahan Baku Surimi untuk Produk Perikanan. Jurnal Akuatika. Vol. IV, No. 2, 141-148. Saha, Dipjyoti, dan Suvendu Bhattacharya. (2010). Hydrocolloids as Thickening and Gelling Agents in Food: a Critical Review. J Food Sci Technol. 47(6):587–597.
60
Santoso, Joko, Ade Wiguna Nur Yasin, dan Santoso. (2008). Perubahan Karakteristik Surimi Ikan Cucut dan Ikan Pari Akibat Pengaruh Pengkomposisian dan Penyimpanan Dingin Daging Lumat. Jurnal. Teknol. dan Industri Pangan. Vol. XIX No. 1. Santoso, Joko, Fie Ling, dan Ratna Handayani. (2011). Pengaruh Pengkomposisian dan Penyimpanan Dingin terhadap Perubahan Karakteristik Surimi Ikan Pari dan Ikan Kembung. Jurnal Akuatika. Vol. 2 No. 2. Bogor. Sarker, Md. Zaidul Islam, M. Abd Elgadir, Sahena Ferdosh, Md. Jahurul Haque Akanda, Mohd Yazid Abdul Manap, dan Takahiro Noda. (2012). Effect of Some Biopolymers on the Rheological Behavior of Surimi Gel. Molecules. 17, 5733-5744. Shahidi, Fereidoon, dan J. Richard Botta. (1994). Seafoods: Chemistry, Processing Technology, and Quality. Blackie Academic & Professional. New York. Shaviklo, Gholam Reza. (2006). Quality Assessment of Fish Protein Isolates Using Surimi Standard Methods. Final Project of The United Nations University. Iceland. Subagio, Achmad, Wiwik Siti Windrati, Mukhammad Fauzi, dan Yuli Witono. (2005). Pengaruh Asam Askorbat terhadap Pembentukan Gel Miofibril Ikan Mata Besar (Selar crumenophthalmus). Jurnal Teknologi dan Industri Pangan. Vol. XVI No. 2. Suryono, M., Harijono, dan Yunianta. (2013). Pemanfatan Ikan Tuna (Yellowfin Tuna), Ubi Jalar (Ipomoea batatas) dan Sagu (Metroxylon sago Sp) dalam Pembuatan Kamaboko. Jurnal Teknologi Pertanian. Vol. 14 No. 1, 9-20. Tako, Masakuni, Yukihiro Tamaki, Takeshi Teruya, dan Yasuhito Takeda. (2014). The Principles of Starch Gelatinization and Retrogradation. Food and Nutrition Sciences. 5:280-291. Zaitsev, V., I. Kizevetter, L. Lagunov, T. Makarova, L. Minderi, dan V. Podsevalov. (1969). Fish Curing and Processing. MIR Publishers. Moscow. Zayas, Joseph F. (1997). Functionality of Proteins in Food. Springer. Jerman.
